Crust:
1 cup Medjool dates (soaked in water for 30 minutes if dates are not soft)
1 cup walnuts
Mint Layer Filling:
1 cup cashews (soaked for 8 hours)
¼ cup raw cacao butter (melted)
⅓ cup Medjool dates (soaked in water for 30 minutes if dates are not soft)
½ cup lite coconut milk
1 cup fresh mint leaves
½ tsp spirulina powder
1 pinch Himalayan salt
Raspberry Layer Filling
1 cup cashews (soaked for 8 hours)
¼ cup raw cacao butter (melted)
⅓ cup Medjool dates (soaked in water for 30 minutes if dates are not soft)
½ cup lite coconut milk
1 cup raspberries
1 pinch Himalayan salt
To make the crust:
1Pulse all ingredients together in a food processor.
2Press into a parchment-lined baking pan.
To make Mint Layer filling:
3Drain and rinse cashews. Blend them in a food processor until finely ground.
4Add the remaining ingredients and blend until you have smooth texture.
To make Raspberry Layer filling:
6Drain and rinse cashews. Blend them in a food processor until finely ground.
7Add the remaining ingredients and blend until you have smooth texture.
8 Pour over mint layer and freeze until solid (2-3 hours).
9Before serving let a cheesecake sit 30 minutes at room temperature. You can store it in an airtight container in the freeze or fridge.
Ingredients
Crust:
1 cup Medjool dates (soaked in water for 30 minutes if dates are not soft)
1 cup walnuts
Mint Layer Filling:
1 cup cashews (soaked for 8 hours)
¼ cup raw cacao butter (melted)
⅓ cup Medjool dates (soaked in water for 30 minutes if dates are not soft)
½ cup lite coconut milk
1 cup fresh mint leaves
½ tsp spirulina powder
1 pinch Himalayan salt
Raspberry Layer Filling
1 cup cashews (soaked for 8 hours)
¼ cup raw cacao butter (melted)
⅓ cup Medjool dates (soaked in water for 30 minutes if dates are not soft)
½ cup lite coconut milk
1 cup raspberries
1 pinch Himalayan salt
Directions
To make the crust:
1Pulse all ingredients together in a food processor.
2Press into a parchment-lined baking pan.
To make Mint Layer filling:
3Drain and rinse cashews. Blend them in a food processor until finely ground.
4Add the remaining ingredients and blend until you have smooth texture.
To make Raspberry Layer filling:
6Drain and rinse cashews. Blend them in a food processor until finely ground.
7Add the remaining ingredients and blend until you have smooth texture.
8 Pour over mint layer and freeze until solid (2-3 hours).
9Before serving let a cheesecake sit 30 minutes at room temperature. You can store it in an airtight container in the freeze or fridge.
Raw Vegan Mint Raspberry Cheesecake Bars
AuthorNadiaCategoryGluten Free, Paleo, Raw Vegan, Vegan